I went to my favorite Mexican restaurant, where I order the same few things every time. One day, I asked if they recommend anything new to me. So, I tried the carnitas and they blew my mind. That led me to this channel and now I cook all the time. Thank you Cabrera's and Chef John.
Amazingly delicious. I put a bunch of bacon grease on top and braised it. Melted in my mouth, thanks! You have no idea how great you make me look at dinner parties!
This was the one that started it all for me... I made this about 4 yearsish ago, and now have probably made about two dozen CJ recipes.. This is still one of the most delicious things I can whip together. Thanks CJ!
I made this and it came out great. I couldn't find 5 spice but it still couldn't have came out better.The smell of the orange, cumin, and cinnamon together is unique and I loved it.
Sylvia Amoretta in Ecuador they have a similar recipe. Same principal to cut meat into cubes but cooked in a pot as if poaching. The fat is all trimmed and heated in a bit of oil to get the pork fat. The top portion of pork with some meat is minced similar to crackling idea. Once the pork is no longer pink, then drain it, then fried into the pork fat oil combo. It can be served with white hominy. Also in South America they use pickled onions, big pieces of dried corn, looks like a bigger version of popcorn and has same taste but when roasted or fired in same pork fat it does toast but not expanded like popcorn. As for the water it was simmering in, some people take a bit of it with water and some pork fat to cook rice. Variations. Hopefully you get chance and enjoy!
Oh my goodness this is the most delicious thing ever. I can’t believe how awesome it tastes! I used one blood orange and one pink grapefruit cos that’s all I had on hand and I added sliced onions and garlic to the pork as well. After it cooked for 3 hours I tasted it and it felt like it needed more tang so I squeezed a whole lemon over it and then broiled it for 5-7 mins. Meanwhile I reduced the sauce on the stove to concentrate the flavour more. Wow. Just wow. So delicious. I can’t wait for my family to try it tonight.
Made this yesterday, as well as the fire-roasted salsa. OH MY GOD! Blew my mind how good it was and we got so many compliments from our guests! This is a keeper! Thank you Chef John. I only use your recipes now. There is no going back. You're the man!
Amazing recipe. Everyone in my family loves it. I love the fact that prep takes 20mins and I can just pop it in the oven while watching tv or whatever! Thanks chef John.
Just made this...ridiculously good. A couple of deviations from the original recipe: I added diced poblano and (seeded) serrano peppers with the cubed pork, and let the seasoned meat sit in the fridge for two days before roasting. I also reduced all the cooking juices along with the fat into a glaze before basting the roasted pork, then broiling. As always...great recipe John :-)
Wow wow wow! I've always wanted to learn to make these and at 69 I finally did it (with your awesome help!). You can't buy these in Montana, but now I can make all I want. Thank you so much! They came out even better than the restaurant versions.
I've made this recipe maybe 10 times now. I've adjusted the spices ever so slightly to fit my liking.. every time I make tacos for people they say that they're the best tacos they've ever had. much thanks 🙌🏻
Just made this recipe exactly as you described. Instead of using the carnitas in a taco, I instead used the meat along with black beans, chopped sweet onion and salsa in a Chipotle sized burrito. I forgot to get cilantro when I went shopping, and even without it, the burrito was totally delicious. Pork has become my favorite meat over the last few years. Thanks Chef John.
Thanks for simplifying the cooking process. The authentic way is waaay more complicated. But yours achieves the same authentic taste, flavors and finish! YUmmY!!
I made this yesterday for a block party for around 25 people. Of course, I needed larger cut and started out with 20 pounder. Followed the recipe exactly upping the ingrediants to match the size. It was fantastic and everyone complimented me on the cook. And, there were no leftovers!
I made this with slightly different spices, but followed the remainder of the recipe exactly. And. It. ROCKS! I also found that leaving the garlic cloves whole (and peeled) leaves them tender and seriously delicious for smooshing into the tacos. Or anything else that garlic makes better. THUMBS UP CHEF JOHN!
i made these for dinner yesterday, really delicious. not only is the meat super flavorful (i never cooked such a savory meal with cinnamon before, i was very surprised at how good those flavors compliment each other!) but as mentioned in the video it's really the consistency puts the dish over the top. unfortunately i had no tacos at home so i served the carnitas with crispy potato wedges and a salad which was also very yummy and suiting. everyone loved it, thanks so much as always for the great recipe!
Chef John, I LOVE your fire roasted salsa! I usually cook my Carnitas in a crock pot, but I can't wait to try this. After all, you are the "yes I can" of my Jaques Pepin. Thank you for all of your great videos!
I'm really curious about the Chinese 5 spice, but I'm sure it goes really well with the orange. And now I'm wondering if they actually have tacos in heaven.
Just made this for my wife and I. We are on Covid 19 lock down in Beautiful RI. Used stuff we had, to avoid going to the grocery store. Country style boneless pork ribs, had all the dry and wet ingredients. Served with hot nan bread , salsa verde and a little habanero and lime hot sauce. Fantastic, can’t stop eating it. Really looking forward to getting back together with friends and family and making Carnitas Orange for them.🌮🌮🍡
outrageously straight forward demonstration for how to achieve this result in the kitchen. i use this cut of meat more often than i actually would like and often butterfly it out, marinate & grill for quesadillas, tostadas & the occasional taco. i only recently have come into a situation where a full kitchen is at my avail, and this seems like a mission from god! i'm certain that carnitas, rice & bean burritos are available on the menu up there in heaven. positive.
first of all… I love chef john and all his videos. He is an amazing chef and his videos help me to be a better cook. with that being said…does it bug anyone else that he pronounces "salsa" "salza"?
Thank you for another perfect recipe, so flavorful and delicious. The leftovers are fantastic. I sped up the cooking by using my pressure cooker and the result was absolutely amazing.
The way i do it, is pretty much to let the meat marinate overnight, before cooking the meat in lard. As you said, totally immersed. But more in a confit style. And when it's cooked and completely fork tender, i'll roast it quickly to crisp it up. It's freaking amazing.
I can't believe it's been almost ten years since i followed this recipe. It came out amazing. I'm planning on making it this week, along with some roasted salsa. Thanks John
I've made this recipe (technique) about 6 times now. Thank you chef john. Seriously. These 'little meats' make the best quesadillas or tacos I've ever had, and in my home. Thank you.
Not a pork person and have very picky eaters in my family. I made this recipe, surprisingly everybody loved it. 5-spice is the key ingredient, thnx Chef John!
I just made your Mojo Pork recipe last weekend, and then shredded that by hand, and have fried it on a baking steel on the grill 2 nights in a row. Absolutely delicious. It's like cooking hash browns with garlic citrus marinated pork.
I have done it submerged in lard with a bit of water and limes, delicious but you can get it tender and flavorful by slow cooking. This channel is great!
My grandma used to cook carnitas at home, in mexico the best are from Michoacán, she used pork, 2 complete oranges, tomillo, laurel y mejorana, a condensed milk a can, and bought 30 litres, of «manteca»at the butcher , pork fat, guess its called lard, grom a mexican butcher,not hydrolased, not from the supermarket, it took all day long, I like it with green salsa and a lot of cilantro and onnion, like «con jardín por favor» I love your channel!!!
I’ve made them with literally only salt oranges garlic cloves. Tastes amazing. You don’t have to fancy up this dish. It’s delicious however you make it. The greasier the better!
@@drzaius844 It is lean. Not much intramuscular fat. But it will still have some under the skin and along the edges of a muscle group. Certainly, less fat than farm raised pigs.
Tom L yes I'm aware of kosher and the stipulations of those who live kosher. however people tend to ask silly questions like "what salt should I use?" Kosher salt can generally be found in most supermarkets across the globe...
Merima Smajic There is no irony in that at all. "Kosher salt" simply refers to larger grained salt. It doesn't get it's name because it is kosher itself, but because it is used to make meat kosher. Almost all salt, including ordinary table salt, is "kosher" in its original sense. Source: Wikipedia
When my uncle makes carnitas for one of our big parties he uses a giant copper cazo with lard, and seasons the meat and adds orange juice and coca cola😋they turn out so crispy yet tender and juicy🤤 omg with some mexican rice and spicy 🌶mole sauce😝 Since he cooks it outdoors the whole neighborhood be smelling bomb🤣
Hello. I would like to try your uncles recipe. Could you share two informations with me? Does he covers the meat while cooking in lard, and second for how Long does the meat cooks in lard? Is the meat cuted into cubes? Thank you for your help.
We cook it a bit different with different spices nd we let marinate over night nd fry it the next day we eat with green or sweet fried plantains on the side with salad etc
Wow, the flavor combinations are very wonderful, the best Carnitas I have ever had, paired up with the Bacorn recipe, absolutely great flavors, everyone should try this extremely easy recipe
For anyone looking to double the recipe for family use, make sure you adjust your cooking time as well, or split the portions into two pans. I made the mistake of doubling the pork amount and cooking in one big pan and I didn't adjust the cooking time accordingly, so my pork was undercooked and rubbery. Make sure to learn from those of us who have gone before you! Don't make the same mistake I did.
I´ve just made ´em. I only used Salt, black pepper, oil, granulated onions, a little bit of cinnamon and powdered paprika. Lovely. Very delicious with the twice baked potatoes. :) Thx, John.
I do this basic recipe. Except instead of braising in the oven for 3.5 hours I do it in the instapot for 1 hour (plus release time so more like an hour and 20 mins). Then do the same thing he did under the broiler. It’s amazing.
Incredibly flavorful and oh soooo tender. My kids were over the moon with this recipe. I added a little Ancho Chilli powder, and some Cayenne too. Topped the tacos with salsa, fresh cilantro, lime and a little Sriracha. Wow! Great meal.
BigMeat Sunday Ha, ha, ha, almost, you must say Jefe. "Fantástico chef Juan! Muy buenas carnitas!" (they are too dry and we eat them with chile jalapeño and bigger handmade tortillas, but still). 😀
I made this today. Will make again. In few days. And after that at least once a week for like ... forever. God have mercy. It's that good with this fire salsa.
Instead of 5 spice, use Sazon Goya, (achiote). Annatto adds the color you're trying to achieve plus nutty, earthy, spicy mexican flavor. It comes in paste or powder.
OK, I made it and it's a winner! My kids (which are picky eaters) ate it and even gave me thumbs up.. Definitely flavorful. I am use to the "real deal" but this was good and the matching Fire Roasted Cherry Tomato Salsa was a nice touch as well. It was a nice combination. Thanks for the "easy" recipe that my kids (3, 9 and 12) loved but as typical latins, they added some lime juice to the meat. It browned up nicely. I've never tried making carnitas because of the labor intensive effort but this is a no brainer.
I made this to share with my three roommates. One of them is so fussy she buys the best fillet steak and cooks it till well beyond well done as she won't eat anything with fat on it. Well this was a smash hit with all and all couldn`t get enough of that pork. The fussiest one whom i just referred to was so amazed at how little fat it appeared to her. I didn`t tell her it's only because i trimmed it off, cooked the pork in it and drizzled over several times. Amazing dish. Thank you Chef John once again.
This is the third time I have mad this dish, It is so good. I do make a coleslaw garnish with cilantro, cabbage, lime juice, red onion and olive oil. If I have them I will put in some cherry tomatoes but that is optional. John, you are right the pork is like butter.
Made this dish today for the second time and once again a real winner. The orange peels were really good as a condiment. Excellent recipe and video as always Chef John.
Thanks for the recipe! I made this for my roommates aunt from mexico and she was so impressed! and its so delicious im going to make this regularly now!
Chef John, I love your show, and have tried many of your recipes. This one is now pretty high up there. It really is great with the salsa in the other episode. But, I'm a single guy (who loves cooking, that's right, ladies.) so this makes more than enough for me to eat. Any tips on storing the meat, and preparing it again the next time?
I've been meaning to make carnitas for years. Your version looks way easier yet just as wonderful as the more labor intensive than anther chef I've seen cook it. I'm eager to try this. Thank you Chef John for posting this video. I've already tweeted it too.
My auntie just lost her husband, and another aunt rarely gets to enjoy red meat anymore since her hubby can no longer eat it. Tonight I served these for them and invited my mother over for a dinner party. 1. Tomato Soup or Salad, along with a cheese board featuring a mushroom spread. 2. These Carnitas (or the chicken option which NO ONE took was shredded poached chicken) 3. Ice cream with shaved chocolate. The carnitas were an absolute hit. None of those three sisters had EVER had it before, and it was such a treat to hear them so happy and delighted to eat up! There was just a liiiiiittle leftover, so I put it in some tupperware along with a couple corn shells. Got great big kisses from all of them.
Carnitas can be as subjective no as how you like your eggs, and this recipe was a home run for my pallet. I’m fond of northern Chinese five Spice and the cinnamon and orange with the Pork was a great complement to it and gave the whole dish continental twist. Made on a weeknight and substituted 30 minutes of pressure cooker for the 3 hour braise, then gave it the broiler treatment for crispy Maillard goodness. Next going to adapt this to lime/coriander/oregano/thyme. Thank you chef John for excellent techniques and tips- learn something new every time!
![[ENGSUB] UNPRODUCTIVE DAY ใช้ชีวิต (เปื่อยๆ) ด้วยกัน 1 วัน! | OUROAD CLOSEFRiEND SS2 EP.9](http://i.ytimg.com/vi/pyYKZ3kra9w/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/239786/Crispy-Pork-Carnitas/
Chef John I just made this dish and it was incredible! Thank you.
@@spinningchurro yytr(
EXCELLENT
can i replace pork shoulder with beef gulasch ?
I can't eat fish or chicken. (Allergies) Thanks for posting pork recipes Chef.
People that can't eat pork, there are NO substitutes, so use it anyway.
you mean you can't do chicken carnitas? how about tofu?.....sorry had to do that.
peter Budagher why did you comment if you weren't going to read what he said
Oh you're gonna get hate for that Chef John haha
Mad people don't eat pork!
I am sure, it will be great with beef... But pork it is!!! I would add a glass of red wine as well...
I find is better to be eating dinner when I watch Food Wishes. Dont watch it at midnight. Never ever watch at midnight.
It's 1:08 a.m
Watching Chef Johnvs videos gives me the munchies 😄😄
Gremlin
Maria Garcia agreed
Hahaha right
I went to my favorite Mexican restaurant, where I order the same few things every time. One day, I asked if they recommend anything new to me. So, I tried the carnitas and they blew my mind. That led me to this channel and now I cook all the time. Thank you Cabrera's and Chef John.
Amazingly delicious. I put a bunch of bacon grease on top and braised it. Melted in my mouth, thanks! You have no idea how great you make me look at dinner parties!
Holy hell. Just made this. It. Was. AMAZING. I didn't know I could make something that delicious. Thanks Chef John!
Making it my next day off. I already make a good one, but this one seems off the charts.
This was the one that started it all for me... I made this about 4 yearsish ago, and now have probably made about two dozen CJ recipes.. This is still one of the most delicious things I can whip together. Thanks CJ!
I made this and it came out great. I couldn't find 5 spice but it still couldn't have came out better.The smell of the orange, cumin, and cinnamon together is unique and I loved it.
Sylvia Amoretta in Ecuador they have a similar recipe. Same principal to cut meat into cubes but cooked in a pot as if poaching. The fat is all trimmed and heated in a bit of oil to get the pork fat. The top portion of pork with some meat is minced similar to crackling idea. Once the pork is no longer pink, then drain it, then fried into the pork fat oil combo. It can be served with white hominy. Also in South America they use pickled onions, big pieces of dried corn, looks like a bigger version of popcorn and has same taste but when roasted or fired in same pork fat it does toast but not expanded like popcorn. As for the water it was simmering in, some people take a bit of it with water and some pork fat to cook rice. Variations. Hopefully you get chance and enjoy!
Use a dash of allspice powder with the cinnamon . It is deep background " je ne sais quoi" . People ask "Hmmm , there is more , what is that ?"
Oh my goodness this is the most delicious thing ever. I can’t believe how awesome it tastes! I used one blood orange and one pink grapefruit cos that’s all I had on hand and I added sliced onions and garlic to the pork as well. After it cooked for 3 hours I tasted it and it felt like it needed more tang so I squeezed a whole lemon over it and then broiled it for 5-7 mins. Meanwhile I reduced the sauce on the stove to concentrate the flavour more. Wow. Just wow. So delicious. I can’t wait for my family to try it tonight.
Made these last week, and combined them with some peppers and onions cooked in the oven. Wow...awesome dish. Thanks for the recipe!
Made this yesterday, as well as the fire-roasted salsa. OH MY GOD! Blew my mind how good it was and we got so many compliments from our guests! This is a keeper! Thank you Chef John. I only use your recipes now. There is no going back. You're the man!
Amazing recipe. Everyone in my family loves it. I love the fact that prep takes 20mins and I can just pop it in the oven while watching tv or whatever! Thanks chef John.
Just made this...ridiculously good. A couple of deviations from the original recipe: I added diced poblano and (seeded) serrano peppers with the cubed pork, and let the seasoned meat sit in the fridge for two days before roasting. I also reduced all the cooking juices along with the fat into a glaze before basting the roasted pork, then broiling. As always...great recipe John :-)
dvaoa ,that sounds great! Might have to try it your way,thank you!
It looks like you need to make another video...
Wow wow wow! I've always wanted to learn to make these and at 69 I finally did it (with your awesome help!). You can't buy these in Montana, but now I can make all I want. Thank you so much! They came out even better than the restaurant versions.
I've made this recipe maybe 10 times now. I've adjusted the spices ever so slightly to fit my liking.. every time I make tacos for people they say that they're the best tacos they've ever had. much thanks 🙌🏻
love it chef john you bloody legend
Just made this recipe exactly as you described. Instead of using the carnitas in a taco, I instead used the meat along with black beans, chopped sweet onion and salsa in a Chipotle sized burrito. I forgot to get cilantro when I went shopping, and even without it, the burrito was totally delicious. Pork has become my favorite meat over the last few years. Thanks Chef John.
Every morning before work, I stand in front of my mirror and say, "I'm the jefe of my carnitas."
TVE REAL CARNITAS ARE COOK IN LARD, TODAY I MADE CARNITAS.
If you need the recipe let me know.
TOO frikin' funny dude !
Thanks for simplifying the cooking process. The authentic way is waaay more complicated. But yours achieves the same authentic taste, flavors and finish! YUmmY!!
I made this yesterday for a block party for around 25 people. Of course, I needed larger cut and started out with 20 pounder. Followed the recipe exactly upping the ingrediants to match the size. It was fantastic and everyone complimented me on the cook. And, there were no leftovers!
I made this with slightly different spices, but followed the remainder of the recipe exactly. And. It. ROCKS! I also found that leaving the garlic cloves whole (and peeled) leaves them tender and seriously delicious for smooshing into the tacos. Or anything else that garlic makes better. THUMBS UP CHEF JOHN!
i made these for dinner yesterday, really delicious. not only is the meat super flavorful (i never cooked such a savory meal with cinnamon before, i was very surprised at how good those flavors compliment each other!) but as mentioned in the video it's really the consistency puts the dish over the top.
unfortunately i had no tacos at home so i served the carnitas with crispy potato wedges and a salad which was also very yummy and suiting. everyone loved it, thanks so much as always for the great recipe!
Chef John, I LOVE your fire roasted salsa! I usually cook my Carnitas in a crock pot, but I can't wait to try this. After all, you are the "yes I can" of my Jaques Pepin. Thank you for all of your great videos!
I'm really curious about the Chinese 5 spice, but I'm sure it goes really well with the orange. And now I'm wondering if they actually have tacos in heaven.
If you get there, and they don't.......you aren't in Heaven! ;-)
I went to a local “Asian spice market” and they didn’t have it. I was very surprised and disappointed. Guess I’ll have to order it online.
@@drewpeterson9236 just make it by your self....u have the recipe on youtube ;)
Just made this for my wife and I. We are on Covid 19 lock down in Beautiful RI. Used stuff we had, to avoid going to the grocery store. Country style boneless pork ribs, had all the dry and wet ingredients. Served with hot nan bread , salsa verde and a little habanero and lime hot sauce. Fantastic, can’t stop eating it. Really looking forward to getting back together with friends and family and making Carnitas Orange for them.🌮🌮🍡
I bet that orange flavoring is fantastic with the pork!!
Yeah they usually use orange peel, orange juice, and some lime juice for traditional carnitas.
Use bitter orange , if you can find it , and Mexican Coca-Cola !
@@inmyopinion6836 i use orange rind, fresh squeezed orange, & regular coca cola or RC.
Use the WHOLE orange halves , They are SOOooo good to eat too .
@@pamelamorris3148 The Mexican Coca Cola has Cane sugar where the local Coke has corn sweetener . I can tell the difference .
outrageously straight forward demonstration for how to achieve this result in the kitchen. i use this cut of meat more often than i actually would like and often butterfly it out, marinate & grill for quesadillas, tostadas & the occasional taco. i only recently have come into a situation where a full kitchen is at my avail, and this seems like a mission from god! i'm certain that carnitas, rice & bean burritos are available on the menu up there in heaven. positive.
*L♥VE this with RICE!* ~ very delicious meal
I've made this soo many times thank you chef John for a delicious recipe!
first of all… I love chef john and all his videos. He is an amazing chef and his videos help me to be a better cook. with that being said…does it bug anyone else that he pronounces "salsa" "salza"?
Thank you for another perfect recipe, so flavorful and delicious. The leftovers are fantastic. I sped up the cooking by using my pressure cooker and the result was absolutely amazing.
The way i do it, is pretty much to let the meat marinate overnight, before cooking the meat in lard. As you said, totally immersed. But more in a confit style. And when it's cooked and completely fork tender, i'll roast it quickly to crisp it up. It's freaking amazing.
YES ! I marinate in salt , MEXICAN Coca-Cola and a pinch of allspice . Try that ! (no orange yet)Too bitter .
I can't believe it's been almost ten years since i followed this recipe. It came out amazing. I'm planning on making it this week, along with some roasted salsa. Thanks John
Chef, it's 1:14 AM, and you made me starving!!! But thank you for sharing this amazing delicious looking meal!
I just found your channel today and I'm watching it like it's Sunday football. I can't get enough of your recipes.
I made this yesterday and we ate them with cilantro lime rice and OMG, so good.
I've made this recipe (technique) about 6 times now. Thank you chef john. Seriously. These 'little meats' make the best quesadillas or tacos I've ever had, and in my home. Thank you.
“I don’t even know is there’s heaven in heaven..
Love some Chef John!
Not a pork person and have very picky eaters in my family. I made this recipe, surprisingly everybody loved it. 5-spice is the key ingredient, thnx Chef John!
I prefer "you are the mamacitas of your carnitas"
jc4jax YESSS!!!
"you are the Sandinista of your carnitas"
Omg xD
Hans Grueber wrong country...
I haven’t had mamacitas in so long!!! Yummmmmm 😋
Just had this, cooked to perfection following these instructions. Thanks Chef!
I am an ex vegetarian and Muslim don’t regret it. That’s why I love my Carnitas.❤
Made this tonight and it was great and the smell that filled my home was awesome.
I thought I was a failure at cooking until I made this. So so good and so easy, even I couldn't mess it up. Thank you!!
I just made your Mojo Pork recipe last weekend, and then shredded that by hand, and have fried it on a baking steel on the grill 2 nights in a row. Absolutely delicious.
It's like cooking hash browns with garlic citrus marinated pork.
yummy- i have made this 3 times now! thank you
I have done it submerged in lard with a bit of water and limes, delicious but you can get it tender and flavorful by slow cooking. This channel is great!
"I don't even know if there's heaven in heaven".... my man, I am here with you.
My grandma used to cook carnitas at home, in mexico the best are from Michoacán, she used pork, 2 complete oranges, tomillo, laurel y mejorana, a condensed milk a can, and bought 30 litres, of «manteca»at the butcher , pork fat, guess its called lard, grom a mexican butcher,not hydrolased, not from the supermarket, it took all day long, I like it with green salsa and a lot of cilantro and onnion, like «con jardín por favor» I love your channel!!!
I made these, almost to exact specifications, and it was, need I say, Amazing! Great food make! :)
I’ve made them with literally only salt oranges garlic cloves. Tastes amazing. You don’t have to fancy up this dish. It’s delicious however you make it. The greasier the better!
Woah, a Food Wishes recipe without cayenne? Are you feeling okay?
Same!!
The cayenne is implied.
livewyr90 I put cayenne in mine
The chinese allspice he used is really a covert cayenne delivery vehicle.
I made this last night. It was amazing. I topped mine with shredded cabbage to cut the richness a little. Wunderbar!
I trap wild boar (invasive introduced speices) sometimes. Sounds like another great recipe. Thanks.
I thought wild boar was super lean. No?
@@drzaius844 It is lean. Not much intramuscular fat. But it will still have some under the skin and along the edges of a muscle group.
Certainly, less fat than farm raised pigs.
every time I watch your recipes I need to go to the fridge and eat something... absolutely gorgeous!
why do you upload so late chef john?! I always get hungry before bed
11pm is still early for internet dwellers
agreed but mite be his off peak time on his net plan? just a thought
I'm in Australia and it's dinner time.
Thanks Papa John.
Well, he's gotta film it, edit it, render it, and upload it. That takes quite a bit of time.
because youtube takes forever to process and upload videos. For all we know he starts the upload process at noon!
Officially my favourite youtube chef of all time.
Anyone else see the irony in using kosher salt on
Pork?
I wrap my halal merguez sausages in bacon.
it's a good quality salt.....
Kate Baldwin Do you not know what kosher is?
Tom L yes I'm aware of kosher and the stipulations of those who live kosher. however people tend to ask silly questions like "what salt should I use?" Kosher salt can generally be found in most supermarkets across the globe...
Merima Smajic There is no irony in that at all. "Kosher salt" simply refers to larger grained salt. It doesn't get it's name because it is kosher itself, but because it is used to make meat kosher. Almost all salt, including ordinary table salt, is "kosher" in its original sense. Source: Wikipedia
I've made this 4 times and everybody loves it.Thank you🤙🤙
When my uncle makes carnitas for one of our big parties he uses a giant copper cazo with lard, and seasons the meat and adds orange juice and coca cola😋they turn out so crispy yet tender and juicy🤤 omg with some mexican rice and spicy 🌶mole sauce😝 Since he cooks it outdoors the whole neighborhood be smelling bomb🤣
Can I come for your next neighborhood bbq??!!
Hello. I would like to try your uncles recipe. Could you share two informations with me? Does he covers the meat while cooking in lard, and second for how Long does the meat cooks in lard? Is the meat cuted into cubes? Thank you for your help.
Hoo boy, went out and bought my pork today and cant wait to try this...you make it sound as if it should be on my BUCKET LIST!!! Thanks!
this guy is amazing
chef john is the man!
thy_savior n
I made this tonight and Wow!!!!! Absolutely amazing!!!!! My husband loved it!!! Thanks!!!
We cook it a bit different with different spices nd we let marinate over night nd fry it the next day we eat with green or sweet fried plantains on the side with salad etc
Wow, the flavor combinations are very wonderful, the best Carnitas I have ever had, paired up with the Bacorn recipe, absolutely great flavors, everyone should try this extremely easy recipe
For anyone looking to double the recipe for family use, make sure you adjust your cooking time as well, or split the portions into two pans. I made the mistake of doubling the pork amount and cooking in one big pan and I didn't adjust the cooking time accordingly, so my pork was undercooked and rubbery. Make sure to learn from those of us who have gone before you! Don't make the same mistake I did.
Again & again I watch your🍖🍗🍳🍲🍡 cooking videos before I begin making dinner/ amazing left overs🍽
Every time I watch one of these videos at work, I gets so hungry and end up licking my computer screen.
my coworkers thinks I'm high.
Claude Pierre are you saying you’re not high?
Well...this comment made my day.
I´ve just made ´em. I only used Salt, black pepper, oil, granulated onions, a little bit of cinnamon and powdered paprika. Lovely. Very delicious with the twice baked potatoes. :) Thx, John.
"You are the jefe of your carnitas" 😂 made my day
I do this basic recipe. Except instead of braising in the oven for 3.5 hours I do it in the instapot for 1 hour (plus release time so more like an hour and 20 mins). Then do the same thing he did under the broiler. It’s amazing.
Chef John should do a Halloween special with food :)
Incredibly flavorful and oh soooo tender. My kids were over the moon with this recipe. I added a little Ancho Chilli powder, and some Cayenne too. Topped the tacos with salsa, fresh cilantro, lime and a little Sriracha. Wow! Great meal.
This is legen...wait for it... Dary!!
I'm sorry but I'm lactose intolerant.
curlywonders your parents wrapped you in cotton wool growing up I presume!
No, I can't tolerate lactose either.
Onedayilbeok you presume wrong my friend. I have a rare condition that makes me sweat strands of wool out of my pores.
curlywonders i dont think thats healthy
I'm impressed by this carnita cooking method!
Muy fantastic El Hefe Juan, Que Bueno Mang !
BigMeat Sunday Ha, ha, ha, almost, you must say Jefe. "Fantástico chef Juan! Muy buenas carnitas!" (they are too dry and we eat them with chile jalapeño and bigger handmade tortillas, but still).
😀
I made this today. Will make again. In few days. And after that at least once a week for like ... forever.
God have mercy. It's that good with this fire salsa.
"Add 5 spice"
*confused grunt in mexican*
Dminor Wolfy 😂😂😂
@Amy Shakalis I've made it also, and it's amazing. Maybe better with, but shrug lol
Instead of 5 spice, use Sazon Goya, (achiote). Annatto adds the color you're trying to achieve plus nutty, earthy, spicy mexican flavor. It comes in paste or powder.
Your intonation is so odd to me.
beside the sheshuan pepper in the 5 spices the othersd are used in mexico i think
OK, I made it and it's a winner! My kids (which are picky eaters) ate it and even gave me thumbs up.. Definitely flavorful. I am use to the "real deal" but this was good and the matching Fire Roasted Cherry Tomato Salsa was a nice touch as well. It was a nice combination. Thanks for the "easy" recipe that my kids (3, 9 and 12) loved but as typical latins, they added some lime juice to the meat. It browned up nicely. I've never tried making carnitas because of the labor intensive effort but this is a no brainer.
I say out loud "I am the jefe of my carnitas", as I grab my lovehandles.
I made this to share with my three roommates. One of them is so fussy she buys the best fillet steak and cooks it till well beyond well done as she won't eat anything with fat on it. Well this was a smash hit with all and all couldn`t get enough of that pork. The fussiest one whom i just referred to was so amazed at how little fat it appeared to her. I didn`t tell her it's only because i trimmed it off, cooked the pork in it and drizzled over several times. Amazing dish. Thank you Chef John once again.
Serves one...
This is the third time I have mad this dish, It is so good. I do make a coleslaw garnish with cilantro, cabbage, lime juice, red onion and olive oil. If I have them I will put in some cherry tomatoes but that is optional. John, you are right the pork is like butter.
Easy to follow and the best so far, I made mine using a combo version with the milk+ orange juice version
at our old place we do the slow roasting, then cool over night and deep fry them to order to get them nice and crispy.
There better be tacos in heaven! That crispy sound is the best thing I've heard all day!
it sounds so funny when you say Kosher salt on pork. funny in a sacrilegious way. lol
+Armando Piña totally agree....
+Armando Piña Chefs like using kosher salt on everything because it doesn't get all stuck to your fingers when you pinch it.
But maybe it could convince old Jahwe that he should not consider it as an abomination unto him.
SiggiNebel so insulting....
schmatever insultingly delicious
Made this dish today for the second time and once again a real winner. The orange peels were really good as a condiment. Excellent recipe and video as always Chef John.
Does anyone else read the title of the new videos with Chef John's voice in your head?
rogerwilco71 I do that too
rogerwilco71 :
rogerwilco71 his manner of speach is killin me smalls
I'm about to click out of here. His voice inflections are strange indeed. How did he get so many subs I'll never know.
😂
Thanks for the recipe! I made this for my roommates aunt from mexico and she was so impressed! and its so delicious im going to make this regularly now!
this guy would make a great voice actor
Chef John, I love your show, and have tried many of your recipes. This one is now pretty high up there. It really is great with the salsa in the other episode.
But, I'm a single guy (who loves cooking, that's right, ladies.) so this makes more than enough for me to eat. Any tips on storing the meat, and preparing it again the next time?
Made it for me and some friends and it was insanely good. So good that one of my friends even drank the cooking liquid XD
Made this last night, delicious. A new favorite.
I read it as "Porn Carnitas Recipe", and oh boy was I right!
I've been meaning to make carnitas for years. Your version looks way easier yet just as wonderful as the more labor intensive than anther chef I've seen cook it. I'm eager to try this. Thank you Chef John for posting this video. I've already tweeted it too.
....where is the cayenne pepper? I REFUSE TO MAKE ANYTHING ON THIS CHANNEL WITHOUT CAYENNE
It's not Carnita if you put Cayenne in it.
Gina Pocan Don't care,it can go as a side dish.
Just sayin...
Your loss, this shit is delicious.
My auntie just lost her husband, and another aunt rarely gets to enjoy red meat anymore since her hubby can no longer eat it. Tonight I served these for them and invited my mother over for a dinner party.
1. Tomato Soup or Salad, along with a cheese board featuring a mushroom spread.
2. These Carnitas (or the chicken option which NO ONE took was shredded poached chicken)
3. Ice cream with shaved chocolate.
The carnitas were an absolute hit. None of those three sisters had EVER had it before, and it was such a treat to hear them so happy and delighted to eat up! There was just a liiiiiittle leftover, so I put it in some tupperware along with a couple corn shells. Got great big kisses from all of them.
Oh for crying out loud
ADOPT ME, Chef John... 🙋
Carnitas can be as subjective no as how you like your eggs, and this recipe was a home run for my pallet. I’m fond of northern Chinese five Spice and the cinnamon and orange with the Pork was a great complement to it and gave the whole dish continental twist. Made on a weeknight and substituted 30 minutes of pressure cooker for the 3 hour braise, then gave it the broiler treatment for crispy Maillard goodness. Next going to adapt this to lime/coriander/oregano/thyme. Thank you chef John for excellent techniques and tips- learn something new every time!